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Pierogi I

Reviewed: Feb. 5, 2011
Made them for a pre-Super Bowl party to represent the Steelers, as Pierogi are popular in Pittts. Dough turned out good, but elastic. Made it hard to work with and had to keep pressing it out after cutting the circles. Not knowing at least a recommendation of how much water to add would be helpful. That said everyone loved them!! So lots of work, but great flavor. BTW I used both filling. Only alteration was carmelized onion and goat's cheese were added to potato filling.
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Reviewed: Sep. 13, 2010
Made 6 loaves over the course of 2 days, it is that good! Everyone in the neighborhood loved it. The only change I made was using half and half for the milk. Bread is flavorful with a lovely crunchy crust. Let it rise the full recommended time to get the bubbles formed correctly and handle the dough gently.
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